Winter Wild Rice Soup

Winter Wild Rice Soup
Recipe type: Soup
 
A great warm and hearty meal when there is a blizzard howling outside.
Ingredients
  • 1 Tbsp Driftless Organics Sunflower Oil
  • 1 small-medium onion, diced
  • 1-2 celery ribs ,diced
  • 4 garlic cloves, crushed and then chopped
  • 6 c. vegetable or chicken stock
  • 1-2 sweet potatoes, diced (about 1 c.)
  • 2 carrots, diced
  • 1 c. mushrooms, sliced
  • 1 c. wild rice
  • 1 bay leaf
  • 1 ½ Tbsp Old Bay Seasoning (you can make your own!)
  • 3 Tbsp Butter
  • ¼ c. flour
  • 1 ½ c. milk
  • 1-2 Handfuls of Kale OR Spinach, coarsely chopped
  • Salt and Pepper, to taste
  • *Optional: add diced OR shredded cooked chicken
Instructions
  1. Let oil heat up in a dutch oven. Add onions and celery, saute until translucent, about 3-5 minutes.
  2. Now add garlic, saute until fragrant, about 1-2 minutes.
  3. Add stock, sweet potatoes, carrots, mushrooms, wild rice, bay leaf & Old Bay Seasoning. Stir to combine. Continue cooking until the soup reaches a simmer.
  4. Reduce heat to medium-low, cover and simmer for 45 minutes, or until rice is tender, stirring occasionally.
  5. Take a small saucepan and melt the butter. Whisk in flour and let cook for about 1 minute. Slowly, whisk in milk, until combined. Continue cooking, stirring OFTEN, until the mixture nearly comes to a simmer and has thickened.
  6. When your veggies and rice are tender, Add the cream sauce and kale/spinach.
  7. Stir until combined.
  8. Taste and season with salt, pepper or more old bay seasoning. Serve warm.

 

Roasted Sweet Potato Carrot and Celeriac Soup

Looking for a hearty soup that will not only fill you up, but warm you up? Look no further than out Roasted Sweet Potato Carrot and Celeriac Soup recipe.

Roasted Sweet Potato Carrot and Celeriac Soup
 
Ingredients
  • 1 sweet potato, cut in chunks
  • 1 celeriac root, peeled and cut in chunks
  • 2 cups chopped carrots, chopped
  • 1 leek, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, finely chopped
  • 5-6 cups vegetable broth (you can make your own with onion skins, celeriac stems/leaves & peelings, leek tops, etc. simmer it all for 1 hour, strain and it is ready!)
  • Some of your celeriac leaves, minced (for garnish)
  • salt and pepper to taste
  • olive oil
Instructions
  1. Preheat oven to 450F.
  2. Place the sweet potato, carrots, and celery root in a roasting pan and drizzle with olive oil. Roast for about 45 minutes stirring a few times. The veggies should have a nice golden color to them.
  3. In a stock pot, combine onions, leeks and garlic with a little bit of Driftless Sunflower Oil (or olive oil) and sauté over medium heat for 5 minutes until the onions/leeks become soft and translucent. Season with some salt and pepper.
  4. Add the roasted veggies to the pot and mix everything around and cook for a few minutes.
  5. Add 5 cups of vegetable broth to the pot, cover, and bring to a boil. Reduce heat and simmer for 25-30 minutes. Remove from heat and allow to cool for 15 minutes before you puree with a hand blender or an upright blender. Add a little bit more vegetable broth if the soup is too thick for your liking.
  6. Taste and season with salt and pepper if necessary. Garnish with minced celeriac leaves just before serving.

 

Celeriac Remoulade

This Celeriac Remoulade recipe is a classic dish in France. It’s simple to make and oh-so good! Check it out!

Celeriac Remoulade
 
Ingredients
  • 1 lb celeriac
  • 1 tsp salt
  • 1.5 tbsp freshly squeezed lemon juice
  • ½ cup mayonnaise
  • 1 tsp Dijon mustard
  • 2 tsp whole-grain mustard
  • 1 tsp white wine vinegar
  • Pinch freshly ground black pepper
Instructions
  1. Use a paring knife to peel the celery root. Grate the celeriac by hand or in a food processor fitted with the coarsest grating blade.
  2. Place the grated celeriac in a large bowl, sprinkle with 1 tsp of the salt and ½ tbsp lemon juice and allow to stand at room temperature for about 30 minutes.
  3. Meanwhile, in a small bowl whisk together the mayonnaise, the 2 mustards, the remaining lemon juice, vinegar, the remaining salt, and the pepper.
  4. Add enough sauce to lightly moisten the salad.
  5. Serve cold or at room temperature.

 

Sweet Potato, Celeriac and Ginger Soup

This Sweet Potato, Celeriac and Ginger Soup recipe will leave you feeling toasty warm this fall and winter!

Sweet Potato, Celeriac and Ginger Soup
 
Ingredients
  • 1 tablespoon Driftless Organics Sunflower Oil (or olive oil)
  • 2 cloves garlic, peeled and minced
  • One small head celeriac, peeled, quartered and sliced
  • 2 pounds sweet potatoes, peeled and sliced
  • Salt & black pepper
  • Knob of ginger, (1-2 inches long) peeled, and grated or thinly minced
  • ¼ cup cream
Instructions
  1. Heat the oil over medium heat in a large soup pot. Add in the garlic and cook for 2 minutes, stirring until fragrant.
  2. Add in the vegetables, season with salt and black pepper, and cook for ten minutes, until they start to get golden.
  3. Pour in enough hot water (or stock) to just cover the vegetables, add in the grated ginger, stir and bring to a simmer. Lower the heat to medium-low, cover, and cook for 35 minutes or until the vegetables are cooked through and very soft, stirring from time to time to make sure the vegetables don’t stick to the bottom.
  4. Stir in the cream (and more water or stock, if the soup is too thick), puree the soup to the desired smoothness (I like it chunky), and serve immediately.

 

Sweet Potato Celeriac and Ginger Soup

This Sweet Potato Celeriac Soup will leave you warm and toasty this fall and winter season!

 

Sweet Potato, Celeriac and Ginger Soup
 
Ingredients
  • 1 tablespoon Driftless Organics Sunflower Oil (or olive oil)
  • 2 cloves garlic, peeled and minced
  • One small head celeriac, peeled, quartered and sliced
  • 2 pounds sweet potatoes, peeled and sliced
  • Salt & black pepper
  • Knob of ginger, (1-2 inches long) peeled, and grated or thinly minced
  • ¼ cup cream
Instructions
  1. Heat the oil over medium heat in a large soup pot. Add in the garlic and cook for 2 minutes, stirring until fragrant.
  2. Add in the vegetables, season with salt and black pepper, and cook for ten minutes, until they start to get golden.
  3. Pour in enough hot water (or stock) to just cover the vegetables, add in the grated ginger, stir and bring to a simmer.
  4. Lower the heat to medium-low, cover, and cook for 35 minutes or until the vegetables are cooked through and very soft, stirring from time to time to make sure the vegetables don’t stick to the bottom.
  5. Stir in the cream (and more water or stock, if the soup is too thick), puree the soup to the desired smoothness (I like it chunky), and serve immediately.

 

Celeriac Mashed Potatoes

Celeriac Mashed Potatoes
Author: 
Recipe type: Comfort Food
 
Ingredients
  • This recipe is adapted from a recipe in ediblemadison.
  • com, which also has a wonderful article about celeriac
  • written by Dani Lind! Check it out here: www.ediblemadison.
  • com/articles/view/adventures-with-celeriac
  • 2 pounds yellow potatoes, cut into chunks (peeled if you
  • like)
  • 2 celeriac, peeled and cut into small chunks
  • Salt
  • 1 cup half-and-half or milk
  • 2 tbsp. butter
  • Freshly ground pepper
  • Chives, chopped
Instructions
  1. Place potatoes and celeriac in large saucepan, cover
  2. with water and add some salt. Bring to a boil over
  3. medium-high flame. Reduce heat to medium-low,
  4. partially cover pan and cook until vegetables are
  5. fully tender, about 15 minutes. Drain off water.
  6. Dry the vegetables in the pot, covered, over lowest
  7. flame for a few minutes. Meanwhile, in a separate
  8. pot or in the microwave, heat half-and-half and butter
  9. together. Use electric beaters or a hand masher
  10. to partially mash the vegetables in the pan. Add
  11. most of the hot cream mixture and continue mashing,
  12. adding more cream plus salt and pepper as desired,
  13. until potatoes are smooth (or stop sooner, if you like bumps).

 

Roasted Vegetables with Shallots & Apple Cider Reduction

Roasted Vegetables with Shallots & Apple Cider Reduction
Author: 
Serves: 5-6
 
Ingredients
  • 1 quart pure apple cider
  • 6 cups mixed root vegetables of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, carrots, etc.) cut into uniform sizes/shapes of choice – long strips, wedges, cubes, etc.
  • 3 Tbsp. olive/sunflower oil
  • Salt & pepper to taste
  • 1 Tbsp. fresh or 1 tsp. dried thyme
  • ½ c. shallots, diced
Instructions
  1. Preheat oven to 400 degrees.
  2. Bring apple cider to a boil in a heavy bottomed pan over medium-high heat. Lower heat to maintain a rapid simmer & cook until reduced to about ¼ the original volume, stirring occasionally (should take 20-30 minutes – be careful not to take it too far & burn it). Keep warm.
  3. Meanwhile, toss prepared vegetables in oil to coat & spread in a single layer onto a rimmed baking sheet.
  4. Roast, turning occasionally, until just starting to brown but still au dente, about 20-30 minutes (if you have convection, use it – but lower cooking times).
  5. Remove from oven & sprinkle with salt & pepper & thyme, stir in shallots, & roast for another 10-15 minutes, until veggies are getting softer & golden browned.
  6. Toss with apple cider reduction & serve.

 

Roasted Roots

Roasted Roots
Author: 
Recipe type: Side Dish
Serves: 5-6
 
Ingredients
  • 6 cups mixed root veggies of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, potatoes, carrots, etc.) cut into uniform bite size pieces
  • 3 cloves garlic, minced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • 3 Tbsp. white wine, sherry,
  • apple cider, broth, or water
  • 2 Tbsp. chopped thyme
  • salt & pepper to taste
Instructions
  1. Combine garlic, liquids, herbs, salt & pepper in large oven proof baking pan.
  2. Stir in root veggies & bake at 450 degrees for about 45 minutes, stirring several times, until done.
  3. If you have leftovers, this makes a delicious soup added to vegetable/chicken broth & pureed with some cream.

 

Creamy Celeriac & whatever Soup

Creamy Celeriac & whatever Soup
Author: 
Recipe type: Soup
Serves: 3-4
 
Ingredients
  • 3 Tbsp. butter or Driftless sunflower oil
  • 1 onion, chopped
  • 1 lg or 2 small celeriac root, peeled & cubed
  • 1 large sweet potato, peeled & cubed OR 1 bunch carrots, cut into 1” pieces OR 1 head cauliflower, cut into pieces OR a bunch of tomatoes
  • 3 cloves garlic, minced
  • 1 Tbsp. fresh thyme
  • 3 cups veggie or chicken stock
  • ¼ c. heavy cream or half & half
  • Salt & pepper to taste
  • Fresh thyme for garnish
Instructions
  1. Melt butter/oil in a heavy bottomed pan.
  2. Add onion & sauté until translucent.
  3. Add celeriac & other veggie or choice & garlic & sauté for another few minutes.
  4. Add thyme & stock, bring to a boil, reduce heat, & simmer until vegetables are very tender, about a half hour.
  5. Puree in a food processor or with an immersion blender, return to heat, & add cream, salt & pepper to taste.
  6. Return to a simmer & serve, garnishing with thyme.

 

Southwest Winter Slaw

Southwest Winter Slaw
Author: 
Recipe type: Salad
 
This is an excellent root vegetable slaw. However, if it's early summer and you don't have turnips yet but do have salad turnips, that could be a fun addition! Salad turnips will add a slightly sweet element to the slaw.
Ingredients
  • 4 cups mixed root vegetables, grated (such as beets, peeled celeriac, turnips, peeled rutabaga, carrots, etc.)
  • juice & zest of ½ lemon
  • 1 egg yolk
  • 1 tsp. apple cider vinegar
  • 1 tsp. grainy mustard
  • 1 tsp. honey
  • ¼ tsp. dried marjoram
  • ⅛ tsp. chipotle powder
  • ½ tsp. cumin seed, toasted
  • ½ c. oil (I like Driftless sunflower oil, of course!)
  • salt & pepper to taste
Instructions
  1. In a large bowl, whisk together lemon juice/peel, egg yolk, vinegar, mustard, honey, & spices.
  2. While whisking briskly, add oil in a slow stream until emulsified.
  3. Fold vegetables in to dressing, season to taste, & serve.